My friend has a propane grill that has a separate smoker attached to it, and there is a rack that can be raised or lowered under it. It is a huge grill with the smoker compartment on the side. How do ...

Got a electric smoker recently.
There any differences that one should consider in terms of recipes when using an electric smoker?
Or are there any processes that one must take additional steps when ...

I have cooked bone in pork shoulder many times before and I am about to do it again but I feel the need to experiment slightly...
My plan is to cook the pork shoulder in the oven for 8 hours at 100 ...

I was watching a Heston Blumenthal Show called "Cooking like Heston" the other day, the episode was on potatoes and he made doughnuts using them. one of the things he did to prepare the potatos for ...

I have a question about Ruhlman’s home cured bacon recipe. I do not have a smoker and I know the smoking step is optional but I was thinking that if I used Maldon Smoked Sea Salt Flakes instead of the ...

I'm planning on smoking a turkey for the holidays. I have done that before, and it turned out good on the tenderness and flavor, but still had a very "gamy" flavor. I typically use either hickory or ...

In many recipes I've come across the term "raw smoked gammon" (sometimes also "raw smoked ham"). English is not my primary language, so such terms are sometimes difficult. This site has an answer on ...

I have some apple and fig wood from trees that were pruned yesterday. The pieces range from sticks the diameter of your finger to about 3" in diameter.
How can I use these? Do they need to dry? For ...

Recipes for smoking brisket typically recommend a temperature of 225 F. My weber smokey mountain has a water pan to help regulate the temperature. But what if I am able to maintain that temperature ...

If someone used common wood (oak, hickory, etc) from the woodpile, which had been sitting in the rain and weather for some moderate time and, consequently, may be harboring some common fungi, could ...

With summer on the way here in the UK, I'd like to start trying some American style BBQ - ribs, pulled pork, brisket etc. as well as perhaps the odd steak and even pizza - with a relatively limited ...

I have tried to smoke chicken twice now and both times have taken at least 6 hours. I put the chicken (about 6 lbs) in my smoker with about 40 coals and add some wood. I also periodically add coals ...

I've noticed when smoking on the grill that sometimes there is no visible smoke, though there's the clear smell of burning wood.
Once the wood has begun to smoke, what grill temperature will ensure ...

In the Cooks Illustrated BBQ brisket recipe and many others I've seen, they call for moving the brisket from the grill where they are being smoked to the oven to finish. I'm wondering why the recipes ...

We went to an island for a trip to explore local fish markets. This place is mainly exporting fish. We managed to get one of the best smoked fish (tuna, mackeral etc) from their local markets. This is ...

I am not a chef, I just like to cook.
Tomorrow I am making paella for a bunch of people, and I am leaning towards following this recipe.
I was wondering, however, if it would be okay to swap the two ...

I recently decided to smoke and entire chicken so I dropped it in and kept the smoker around 225-250 for about 4 hours. I went in and sprayed it down with a little apple juice and vegatable oil every ...

I have a gas vertical water smoker that I got from Cabela's earlier this year. I've had some success smoking a few different things: whole chickens, baby-back ribs, salmon, pork shoulder and a pork ...

I have a Char-broil gas cast iron grill. This is one of the style where the flame is under cast iron pans filled with lava rocks rather than cooking the food directly. Works great for when you don't ...

I am determined to find a way to cold smoke in the tropics. The obvious problems we face here are a high outside air temperature (avg. 35° C) and high humidity (at times 85%) In order to get around ...

I have a gas grill and want to get some good smoke flavor in a pork shoulder I am cooking. I've done some looking around for the best way to use wood chips and have found conflicting ideas about if ...

We bought a smoker and it has been fabulous for doing ribs. However, when we've tried to do chicken in it, it comes out "leathery" and tough. I have had smoked chicken at other people's homes that was ...

I bought a smoked pork chop from the butcher yesterday, and assumed I would cook it like any other pork chop, but after looking at it, it seems like it may be edible as is. The appearance is close to ...

For lunch today, a coworker and I went to a neighborhood southern-style BBQ joint. I usually wind up with fried catfish and he fried chicken, but today we both sprung for the smoked goods, and I found ...

In researching cold smoking a product there is quite a large gap between 80-100* . Does anyone use a more exact temperature? Does it vary because of the product? Any little hints to give the smoking a ...

Well it's winter where I live, which means that I haven't been able to cook outside for quite a while and I'm starting to miss the taste. So I was thinking of building an indoor oven smoker. I think ...